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Pomegranate, Persimmon, and Pistachio Wild Rice Salad

Aida Mollenkamp
  • 10 minutes
  • Serves

INGREDIENTS

4 oz

Baby kale, packed

4

Fuyu persimmons, medium ripe

1 cup

Pomegranate arils

1

Shallot, medium

2 tsp

Honey

2 tbsp

Red miso paste

3 cups

Wild rice, cooked

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil, extra-virgin

1 tbsp

White wine vinegar

1 cup

Pistachios, roasted salted

1/4 cup

Orange juice, freshly-squeezed